I have several cake books I bought at borders where they say to cover the cake in marzipan first and then fondant over the top. This seems very expensive. Does anyone do this? What are the pros? Is it worth the time and money? Anyone with insight on this?

I think it's a British/European thing. We don't do it much over here at all. I'd think you'd have to charge $10 a serving to cover the costs!

Those books are based on the English style of cake decorating. the base cake was often a heavy fruit cake, then marzipan, then fondant.

It is not necessary to use Marzipan. A light crumb coat is sufficient.

I´m covering my cakes with both: first marzipan and on top fondant. I would like to do only a crump coat, but the customers prefer the marzipan taste. In Germany traditionally the cakes are only covered with marzipan, so I think they want to keep the tradtion.

I enclosed a picture of a traditional German wedding cake. The base is a whipped cream covered with marzipan. The piping is done with BC and the little ornaments are chocolate. The average was to use only colors that are natural (green = pistachio, red = berries or marmelade etc). The design now changes to british/american style, but 15 years ago I was trained to do the cakes the way shown.

Best wishes Bettina